Then, in the way only an addled middle-aged memory can, my mind wandered off down a path and fast-forwarded to 20 years ago when I used to make malt loaf, from a recipe an Aunt gave me. I used to soak the bran and fruit overnight, and come home after my stint at the colliery where I worked then and finish mixing and then bake it.
It’s very much like my bara brith recipe in that you leave half the ingredients soaking overnight then just stir in a beaten egg and flour to finish.
This is a lovely breakfast bread, the bran and fruit in it very good for the digestive system and it’s a fat free loaf too. It’s absolutely delicious toasted and then spread with butter, but equally good cold and with a slice of cheese on the side!
I hope you enjoy this lovely simple loaf as much as my family did.
|After soaking, before adding the egg|
1 cup self raising flour
1 cup all bran
1 cup mixed fruit
½ cup sugar
1 cup milk
Place the all bran, fruit, sugar and milk in a large basin and leave overnight to soak.
The following day, stir in a beaten egg and then add the flour and mix well.
Turn into a lined 2lb loaf tin and bake at 180oC (350oF / gas mark 4) for an hour.
I would like to dedicate this recipe to my late Auntie Marj, who kindly gave me the recipe. Gone, but never forgotten.